What are the main ingredients in Smoked Trout & Roasted Brussel Sprouts?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Smoked Trout & Roasted Brussel Sprouts?

Calories: 593, Carbs: 60 grams, Fat: grams, Protein: 25.3 grams, Sugar: 17.1 grams, Salt: 734 grams

How do I prepare Smoked Trout & Roasted Brussel Sprouts?

ROAST: Preheat the oven to 200°C. Spread the halved brussels sprouts and the drained chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). AVO & DRESSING: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until drizzling consistency. Dice the remaining avocado and season. KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. When the brussels sprouts have 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. TOAST: Place the cranberry & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. TIME TO EAT: Make a bed of the roast veg & chickpeas. Scatter over the sliced pear, the diced avocado, and the chopped trout. Drizzle over the dressing and garnish with the toasted cranberry & seed mix. Indulge, Chef!

What should be prepared from my kitchen to make Smoked Trout & Roasted Brussel Sprouts?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Smoked Trout & Roasted Brussel Sprouts

Name: Smoked Trout & Roasted Brussel Sprouts
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Brussel sprouts have a bad reputation in many kitchens, usually because of boiling these mini cabbages to oblivion. We show you the right way to bring out their flavour with this trout recipe, featuring golden roasted brussel sprouts, chickpeas & kale, sweet pear, creamy avo, toasted cranberries & sunflower seeds, drizzled with a creamy dressing.

Smoked Trout & Roasted Brussel Sprouts

with kale, pear & avocado

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Brussels Sprouts
Chickpeas
Cranberry & Seed Mix
Fish
Kale
Lemon Juice
Low Fat Plain Yoghurt
Low Fat Yoghurt Plain
Pear
Pears
Smoked Trout Ribbons

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Smoked Trout & Roasted Brussel Sprouts

Serves 1

ROAST
Preheat the oven to 200°C. Spread the halved brussels sprouts and the drained chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. When the brussels sprouts have 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TOAST
Place the cranberry & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until drizzling consistency. Dice the remaining avocado and season.
TIME TO EAT
Make a bed of the roast veg & chickpeas. Scatter over the sliced pear, the diced avocado, and the chopped trout. Drizzle over the dressing and garnish with the toasted cranberry & seed mix. Indulge, Chef!

Brussels Sprouts - 100g
Chickpeas - 60g
Kale - 50g
Cranberry & Seed Mix - 10g
Avocado - 1
Low Fat Plain Yoghurt - 30ml
Lemon Juice - 10ml
Pear - 1
Smoked Trout Ribbons - 1 unit

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the halved brussels sprouts and the drained chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. When the brussels sprouts have 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TOAST
Place the cranberry & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until drizzling consistency. Dice the remaining avocado and season.
TIME TO EAT
Make a bed of the roast veg & chickpeas. Scatter over the sliced pear, the diced avocado, and the chopped trout. Drizzle over the dressing and garnish with the toasted cranberry & seed mix. Indulge, Chef!

Brussels Sprouts - 200g
Chickpeas - 120g
Kale - 100g
Cranberry & Seed Mix - 20g
Avocado - 1
Low Fat Plain Yoghurt - 60ml
Lemon Juice - 20ml
Pear - 1
Smoked Trout Ribbons - 2 units

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the halved brussels sprouts and the drained chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
KALE
Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the brussels sprouts have 8-10 minutes remaining, pop in the tray of dressed kale and roast for the remaining time.
TOAST
Place the cranberry & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until drizzling consistency. Dice the remaining avocado and season.
TIME TO EAT
Make a bed of the roast veg & chickpeas. Scatter over the sliced pear, the diced avocado, and the chopped trout. Drizzle over the dressing and garnish with the toasted cranberry & seed mix. Indulge, Chef!

Brussels Sprouts - 300g
Chickpeas - 180g
Kale - 150g
Cranberry & Seed Mix - 30g
Avocados - 2
Low Fat Plain Yoghurt - 90ml
Lemon Juice - 30ml
Pears - 2
Smoked Trout Ribbons - 3 units

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the halved brussels sprouts and the drained chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
KALE
Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the brussels sprouts have 8-10 minutes remaining, pop in the tray of dressed kale and roast for the remaining time.
TOAST
Place the cranberry & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until drizzling consistency. Dice the remaining avocado and season.
TIME TO EAT
Make a bed of the roast veg & chickpeas. Scatter over the sliced pear, the diced avocado, and the chopped trout. Drizzle over the dressing and garnish with the toasted cranberry & seed mix. Indulge, Chef!